Recipe for Flamenco Eggs with Broccoli
Tags: vegetarian meals, vegetarian recipes, ways to cook broccoli
One more broccoli recipe, still quick to prepare, and with great nutritional value.
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Gino D’Acampo’s Flamenco Eggs with Bellaverde® Broccoli |
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Difficulty: Moderate Preparation Time: 10 mins Cooking Time: 10-15 mins Servings: 4 |
INGREDIENTS:
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200g bellaverde® broccoli
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45ml/3tbsp olive oil
1 medium onion, finely sliced - 1 medium aubergine, cut into small cubes (about 1cm)
- 1 yellow pepper, deseeded and roughly chopped
- 1 (400g) can chopped tomatoes
- 5 fresh basil leaves, chopped
- 50g/2oz pitted Kalamata olives
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4 medium eggs
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25g/1oz freshly grated Parmesan cheese
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salt and freshly ground black pepper
METHOD:
1. Heat the oil in a 25cm diameter frying pan, add the onion,
aubergines and pepper and sauté for 6-8 mins until soft and browned, stirring
occasionally. Season with salt and pepper.
2. Meanwhile, wash the bellaverde® and prepare by trimming the base
of the spear and chopping the remaining into 3cm pieces.
3. Pour the tomatoes in the frying pan with the bellaverde®,
basil and olives. Cover the pan with a baking tray or lid and cook, over a
medium heat for 4-5 mins or until all the vegetables are tender.
Meanwhile,preheat the grill.
4. Use a spoon to make four hollows in the tomato mixture and very gently break one egg into each. Recover the pan and cook over a medium heat for 2 mins. Remove the lid, sprinkle over the Parmesan and cook under the grill for 2-3 mins or until the eggs are cooked as you like them. Serve immediately with warm crusty bread.
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Energy(kcal) |
256 |
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Protein (g) |
13 |
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Fat (g) |
18.8 |
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Of which saturates (g) |
4.1 |
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Carbohydrate (g) |
9.0 |
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Of which sugars (g) |
7.6 |
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Fibre (g) |
5.3 |
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Salt (g) |
0.63 |
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3 of your 5-A-DAY A third of your GDA of Vit C and Folic Acid |
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